Moroccan Egg Salad
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 0 minutes
- 3 boiled eggs, peeled
- 1/4-1/3 cup aioli
- 3 tablespoons parsley, chopped
- 1/4 cup olives, finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and pepper for seasoning
Step 1 - Boil the eggs in water for 5 minutes (add a teaspoon of bi carb of soda if your eggs are fresh) and then cool completely. Peel and finely chop the eggs and mix with the aioli, parsley, olives and lemon juice and season with salt and pepper. Drizzle olive oil over the salad.